Cempedak Lapis Legit #2

 

Lapis Legit Cempedak

(20x20)

A

620g-650g butter

300g powder sugar

1tbsp vanilla Essen

2tbsp zero bakar paste (optional)

B

35 egg yolks

C

120g flour ( sieve )

15g cornflour

1tsp speoko powder

40g milk powder

D

Cempedak ( cut open and flatten it ) 

* Grease base line paper. No need to grease side

* Beat E until smooth and set aside to use later. 

* Beat A until white pale/double volumn, add in B in 3 or 4 seperate time, beating well after each addition. Combine C mix well. Set aside.

* Preheat oven 230°c top and bottom heat.

* Pour 1st layer weight 94g batter into pan, immediately bake at lower rack for 5 mins until brown. 

* 2nd layer weight 93g same other layers until finish. Bake at 200°c grilled mode until end. Lower rack.

* Turn down oven to 190°c - 200°c top heat Grill mode, bake at center rack for 4-5mins each layer until brown and remove from oven, brush the cake with melted butter and press it.  

* When it is brown, removed from oven, brush melted butter on lapis pressing tool and gently press the cake and brush with melted butter. (Repeat the same for every layer until finish.)

* will get a total 4 layers cempedak.  Bake every 4th layer place cempedak evenly. Bake until really dry and cooked. Or else the cake won't last long bcos of the wet fruit. 

* Last layer of cempedak make sure to bake golden brown and batter is cooked. Slightly grease the last layer with melted butter on top bfore overturn to cool in the cooling rack. 

* you will get a total of 18 layers.